Product Story & background

The cacao tree is native to the Americas. It originated in Central America and parts of Mexico. More than 5,000 years ago, it was consumed by pre-Columbian cultures along the Yucat?n, including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies. It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, and in Colombia and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by cultivation of the tree in these areas since long before the Spanish arrived. New chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras, indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC. Evidence also indicates that, long before the flavour of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas.] The cacao bean was a common currency throughout Meso-america before the Spanish conquest.

Cacao nibs are actually broken up pieces of cacao beans that have been roasted and shelled. They are similar to small pieces of roasted coffee beans with the same texture and a slightly bitter chocolate taste. They have been around for as long as people have been making chocolate but are recently being rediscovered and used in many recipes and snacks. They are crunchy and delicious and loaded with potent nutrients and antioxidants.

Production process

Raw cacao beans are not roasted, but are only fermented and dried, conserving their superfood composition

Health Benefits

In general, cacao is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart anti-aging properties. cacao also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health. Cacao is a stimulant and contains the compounds theobromine and caffeine. The beans contain between 0.1% and 0.7% caffeine

Country of Origin

Dominican Republic

Sensory Description

Color – Brown

Flavour and aroma – Typical of cocoa, free of off flavour or odour

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